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End Sear on Chicken?

FidelFidel Posts: 10,172
edited 10:26AM in EggHead Forum
OK, I know this sounds crazy, but I was in an odd mood and since I was just grilling some chicken for caesar's salads I figured why not.

Pounded two boneless skinless breasts to a pretty uniform thickness, seasoned with kosher salt and lemon pepper.

Started them on the mini at 275 direct - raised on the miniwoo2, flipped every 3-4 minutes until they hit 130*. Then I opened the mini and it jumped to 500* in about a minute (I love that little sucker). Flipped the breasts once more after about 2 minutes, took them to 162*, and pulled them.

After a brief rest I sliced them for the salads and could not believe it. The exterior was nice and crisp without being tough and the interior was the most moist and juicy b/s breasts I have ever done. They were also incredibly tender - almost like salmon - just buttery and really really good.

Did I stumble across something here - has anyone ever done anything similar - did I get lucky with some incredibly good chicken - or did I imagine they were so good because of this ridiculous new year diet thing?

Comments

  • Wonder what that would do to skin? I bet it would be crispy.
  • Little StevenLittle Steven Posts: 28,452
    Rod,

    I had a lot of chicken in Mexico that was pounded thin and grilled that was good. Usually it was topped with cheese and avacodo though :)

    Steve

    Steve 

    Caledon, ON

     

  • FlaPoolmanFlaPoolman Posts: 11,671
    I've tried that with whole chickens or just thighs but never with a breast. Guess I'll have to add it to the list.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Very nice change there, thanks for sharing.

    Kent
  • I cook skinless/boneless breasts alot for casadias and have found that the pounding seems to make them more tender, and cooking fast over high heat keeps them very moist. I use a homemade rub on mine that goes well with the pepperjack cheese and there are never any leftovers.
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